Baking bread at restaurant help?

senoris_33893

Hi!

I'm a young chef looking for a way to add freshly baked bread for each service.

Anyone has some guidelines or tips for baking bread in a restaurant?

I have some baking experience but i find it hard to make it consistent (@home) and less time consuming since i have alot more work on my hands than making bread.

We work with 4people in the kitchen and i'm in charge of the cold section.

We run around 50-80people a service.

I would like to make mini loaves or baguettes to share at the table.

1 bread should serve about 2-3people

FrankM_3301

I am not a professional chef, but I know one who runs a small restaurant. He made his own bread daily. By his own admission, bread was not his passion or primary interest, plus he had fewer people in the kitchen than you do, and probably half the customers. Two things I picked up from him on this topic: 1. He kept a levain going constantly, so all he had to do daily was mix, proof and bake. This meant he could get fairly well-developed flavor, pretty efficiently. 2. He made baguettes, and because he sliced the bread for service, the shape and aesthetic of the loaf coming out of the oven was irrelevant. No one ever saw the entire loaf. My take away was that these were not perfect loaves, but the process was efficient and the result was tasty.